A lighter, custardy cheesecake flecked with vanilla bean seeds and softened with heavy cream, on a vanilla wafer crust.
Vanilla Bean Cheesecake
Baking
Cheesecakes
Vanilla: Beans
Medium
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A lighter, custardy cheesecake flecked with vanilla bean seeds and softened with heavy cream, on a vanilla wafer crust.
Prep
30 min
Cook
70 min
Cooling
9 hr
Total
10 hr 40 min
Yield
12 slices
Diet
—
Ingredients
Adjust yield
slices
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
- 1 ½ cups (170.0 g)vanilla wafer cookie crumbs
- 5.0 tbsp (70.0 g)unsalted butter, melted
- 24.0 oz (680.0 g)cream cheese, softened (3 bricks)
- 1.0 cup (200.0 g)granulated sugar
- ¼ tsp (1.5 g)fine sea salt
- ¾ cup (180.0 ml)heavy cream
- 3.0 (150.0 g)large eggs
- 1.0vanilla bean, split and seeds scraped
- 2.0 tsp (10.0 ml)pure vanilla extract
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Instructions
- Heat the oven to 350°F (175°C). Mix the wafer crumbs and butter, press over the bottom of a 9-inch springform pan, bake 10 minutes and cool. Wrap the pan in foil.
- Lower the oven to 325°F (165°C). Beat the cream cheese smooth, beat in the sugar and salt, then the cream.
- Add the eggs one at a time on low, then the vanilla seeds and extract.
- Pour the filling over the crust. Set the pan in a roasting pan and add hot water halfway up the sides. Bake at 325°F (165°C) for 65 to 75 minutes until the edges are set and the center 2 inches wobble like gelatin (150°F, 65°C, in the center).
- Turn the oven off, crack the door and leave the cheesecake 1 hour. Lift out of the water, run a thin knife around the edge and cool to room temperature, then refrigerate at least 8 hours.
Tips
- Room-temperature cream cheese and eggs mix smooth without overbeating; air in the batter makes cracks.
- The water bath and the slow cool in the oven are what keep the top from cracking.
- Run a knife around the edge as soon as it comes out so the cake can shrink without tearing.
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Recipe FAQ
How long does it take to make vanilla bean cheesecake?
Plan on 30 minutes of prep and 1 hour 10 minutes of cooking, plus 9 hours to chill and rest. The recipe makes one 9-inch cheesecake (12 slices).
How should I store vanilla bean cheesecake?
Refrigerate, covered, up to 5 days, or freeze whole or in slices up to 2 months.
Can I make vanilla bean cheesecake ahead?
Bake it two days ahead; cheesecake tastes better and slices cleaner after a full day in the fridge.
Can I use a different form of vanilla?
Yes. This recipe uses 1.5 cups vanilla wafer cookie crumbs (170 g). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
439
Calories / serving
33.6g
Fat
29.7g
Carbs
6.1g
Protein
24.0g
Sugar
Whole recipe (12 servings): ~5268 cal · 403g fat · 356g carbs · 73g protein · 288g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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